Method:
-Boil the chicken over medium heat for 30 mins or until the chicken is cooked.
-Transfer the cooked chicken pieces into a plate, let it cool and shred the chicken, leave the chicken stock to stand.
-In a small saucepan heat the canola oil over med heat add the spice paste, crushed lemongrass, kaffir lime leaves, bay leaves and cook for 5 mins then pour the paste to the chicken stock.
-Return the shredded chicken to the stock, stir, add salt and pepper as needed.

To Serve
Place roughly one handful of cooked vermicelli into a bowl, pour the soup mix over and garnish with boiled egg, diced tomato, sliced fried potato, chopped cabbage, bean sprouts then garnish with fried onion, chopped celery and chopped spring onion.